GINGER BISTRO
1835 US HWY 1 S #115 · SAINT AUGUSTINE · St. Johns County · FL 32084
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm chlorine. Person in charge primed machine and retested at 50ppm chlorine. **Corrected On-Site**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed no hand washing before cooks placed gloves on hands. Discussed with person in charge and person in charge discussed with cook.
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook barehand contact ready to eat food with right hand when plating the food. Discussed immediately and cook started putting glove on right hand. No visible contamination observed.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine is at 0ppm chlorine. Person in charge reran dishes at 50ppm chlorine. **Corrected On-Site**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with blue glove on left hand touching dirty dishes then proceeded to prepare raw fish without changing gloves. Discussed with person in charge.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dry aged fish hanging from fryer (76F – Cold Holding) for approximately a week per person in charge.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dry aged fish hanging from fryer (76F – Cold Holding) for approximately a week per person in charge.
Intermediate 3
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork stock cooling in 22qt covered containers in walk-in cooler. Person in charge had them split stock and place in ice. **Corrected On-Site**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed hand washing station for servers blocked by Sani bucket. Person in charge moved sani bucket. **Corrected On-Site** **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. Observed no soap at hand washing station near dish machine. Person in charge added soap. **Corrected On-Site**
Basic 4
14-11-5Basic – Equipment in poor repair. Observed gaskets on sushi coolers and flip-top coolers torn
36-24-5Basic – Hole in or other damage to wall. Observed water damage on wall next too ice machine. **Repeat Violation**
10-08-5Basic – Ice scoop handle in contact with ice. Observed ice scoop in drink ice at soda fountain station. Discussed with person in charge. Person in charge removed handle from ice. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with black/green mold like substance. **Repeat Violation**
Inspector observations synchronized from DBPR on August 18, 2026 7:47 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.